Innovative plant-powered meals with a focus on sustainability and a unique Latin twist are the focus of this 5,800-square-foot “vegetarian sanctuary. " Guests can dine on plenty of breakfast items, sandwiches, bowls, and dinner meals, such as veggie tartare with chicharron or black risotto tossed with charcoal artichokes, broccolini, spinach, leek, and goat cheese foam.

Brothers Maximiliano and Cristian Alvarez’s rustic restaurant brings Argentine charm to Little Haiti. Solo diners and large groups alike gather at the cozy dining areas marked with red brick walls, family photographs, and soccer memorabilia. Meat is the star of the show here: Options like crispy sweetbreads, sausage platters, provoleta with chorizo, churrasco, and empanadas make up for most of the menu. The family-friendly space also serves notable pasta options, including short rib ravioli and lamb ragu pappardelle. Go light or go all in, but make sure to order dulce de leche crepe for dessert.

Wilkinson “Ken” Sejour has been celebrating his Bahamian and Creole roots for years at his original Chef Creole restaurant, which Anthony Bourdain visited in No Reservations. The restaurant now has several locations all over Miami, serving plenty of steamed, stewed, and fried seafood offerings, including shrimp, conch, and fish, accompanied by generous sides of traditional rice, beans, and plantains. Wings, barbecue ribs, and griot are also on the menu, available daily for takeout. 

The team behind Boia De brings wood-fired skills to Little Haiti with Walrus Rodeo. This lively spot centers its menu around a blazing oven, turning out inventive pizzas like the namesake Rodeo with anchovies and maple-brown butter and the Cornballer, featuring chanterelles and pickled Fresnos. But it’s not all about pizza – charbroiled oysters with jalapeno and sherry, hiramasa crudo with cashew ajo blanco, and a hearty mustard green lasagna with lamb ragu showcase the kitchen’s range. The pork belly with mojo and cilantro ranch nods to Miami’s flavors, while the steak au poivre with parmesan fonduta offers a decadent finish.

The Venezuelan team behind this counter-service restaurant serves more than ten types of shareable portions of carpaccio. The list ranges from beef and salmon to vegetarian options of potato and zucchini. There are also sweet versions, such as pear and Nutella with pancakes. Also on the menu are Italian-leaning dishes like Sicilian stuffed bread and lasagna. 

This Asian restaurant highlights dishes from all over the region, with nigiri and sashimi sharing equal billing with Pad Thai, ramen, bao, and dumplings. Expect elaborate sushi roll creations like the Buena Vista made with eel, salmon skin, avocado, cucumber, and masago. Desserts include coconut haupia and a coconut pudding cake served with coconut cream and shaved coconut. Any meal here should be rounded with Japanese sake, whisky, or one of the cocktails from the drink list. 

La Martola offers a taste of Riviera cuisine, focusing on coastal flavors from Italy, France, and Spain. Start with fragrant heirloom tomatoes and bluefin akami tuna tartare dressed with Mediterranean gin, citrus, and chives. For mains, try the housemade egg tagliolini al limone or Fiorentina steak. The wood-fired oven turns out Neapolitan-style pizzas, including the standout Portonovo topped with buffalo mozzarella, ricotta, mortadella, pistachio, and orange zest. A well-curated wine list complements the food with sparkling, red, white, and rosé options. The indoor-outdoor space features a minimalist design with natural materials and ceramic artwork by Daphne Leon.

This charming cafe serves an eclectic Mediterranean menu all day, including truffle eggplant bruschetta, a Greek plate for two, chicken vegetable curry over rice, and more than 20 panini options. Pair dishes with beer, wine, or inventive smoothies. The boozy Sunday brunch offers quinoa omelets, blueberry pancakes, and pitchers of sangria.

Since 2010, Mandolin is still one of Miami’s dining scene staples. The menu is best described as Greek with Turkish nuances showcasing classic dishes of baked feta, chicken kebabs, kofte, roasted cauliflower, and olive tapenade. Lamb chops and orzo pilaf are standout entrees, and sangria is the perfect drink to sip on in this restored, white-washed 1940s, predominately open-air restaurant.